Exotic mushroom risotto with basil and Parmesan
This easy risotto is full flavour. Do not overcook your rice.
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Loading... Ingredients
- 250 ml (1 cup) Spekko Saman White Rice
- 30 ml (2 tbsp) olive oil or cooking oil
- 2 cloves garlic, minced
- 30 ml (2 tbsp) butter
- 1 punnet exotic mushrooms
- 3 1/4 cups warm chicken stock or vegetable stock
- 1/4 cup grated Parmesan cheese
- 30 ml (2 tablespoons) shredded fresh basil
Method
- In a large pot sauté the rice in oil over medium heat for 5 minutes.
- Add garlic and stir 1 minute more.
- In a separate pan, heat 2 tablespoons butter and sauté the mushrooms until lightly browned. Set aside.
- Slowly add 1 cup of the stock to rice mixture (be careful of spattering, because the stock will steam up when it hits the hot pan); stir constantly. Cook and stir over medium heat until the stock is absorbed (about 5 minutes).
- Add 2 more cups of stock, 1/2 cup at a time, stirring constantly until all the stock is absorbed. Stir in remaining broth and mushrooms. Cook and stir until rice is creamy and just tender. Stir in cheese and snipped basil.